Ginger chicken soup (gaeng gai sai king)

Ingredients 
•  ½ chicken breast
•  4 C of water or stock
•  1 stalk lemongrass, cut to 10 cm (4 in) length and roughly bruised to release flavour 
•  ½ –1 t salt
•  1 piece of ginger, pinkie finger-size, sliced in slivers 
•  1 medium green chilli, sliced 
•  2 cloves garlic
•  2 T spring onion, finely sliced
•  2 T Vietnamese mint, finely sliced (or a small handful of small coriander plants and mint, chopped)

Method
1.  In a medium pot, bring the water, salt and lemongrass to the boil. Add the slivered ginger, sliced chilli and sliced garlic. Let them simmer together while skinning and cubing the chicken breast.
2.  Add the chicken pieces to the pot, and then bring the liquid back to the boil. Lower the heat. Let the chicken simmer for 15 minutes or until tender. Taste and adjust salt if needed.
3.  Remove the pot from the heat. Add the chopped spring onions and Vietnamese mint (or coriander and mint) and stir them into the soup. Transfer the soup to a bowl and serve.

Information by Food from Northern Laos (The Boat Landing Cookbook)
Video by Angel Wong’s Kitchen